Tuesday, March 30, 2010

Easter Nests

Today I was "that Mom", healthy breakfast (scrambled eggs with spinach & shredded cheddar blended into them in them, laundry in (bedding from the trailer included), fresh coconut toasted for my craft-ivity(which I forgot about and burnt most of...) beef, bean & avocado quesidillas for lunch (salad for me) , babies napping by 11, play date over for Lu.  At the play date we made egg carton caterpillars (only because I finally remembered to buy pipe cleaner) and Easter egg nests.  What is an Easter egg nest you ask???  Well, pull up a seat, cause frankly my feet are ACHING.

N.B.  My camera SUCKS.   Oh and so do my  photo-taking abilities.   Any suggestions for a new camera?  One that will require very little on my part to make the pictures look good????
You will need:

3tbsp butter/margerine
4 cups mini marshmallows
6 cups rice krispies cereal ( I used no-name because it was $4 dollars cheaper!)
1 cup toasted coconut
mini eggs, mini marshmallows, foil covered easter eggs, jellybeans etc.

2 muffin tins
nonstick spray
green food coloring

In a large sauce pan melt butter.  When butter is melted, add marshmallows and stir frequently until melted.  Remove from heat.  Stir in rice krispies.

Drop heaping tablespoons full into greased muffin tins and shape into 'nests' (I forgot to take a picture... maybe I wasn't "that Mom" hahaha)

When nests have cooled, decorate:

These taste best the first day, but if you plan on storing, use an air-tight container!  Now, where's my wine......

Monday, March 29, 2010

Hershey's Better Basket: Blog Hop

I came across this post this morning and thought it was a great cause.  Hershey's Better Basket: Blog Hop!  The rules are as follows:

  • Copy and paste these rules to your blog post.
  • Create a blog post giving a virtual Easter Basket to another blogger – you can give as many Virtual Baskets as you want.
  • Link back to person who gave you an Easter Basket.
  • Let each person you are giving a Virtual Easter Basket know you have given them a Basket.
  • Leave your link at BetterBasket.info/BlogHop comment section. You can also find the official rules of this #betterbasket blog hop, and more information about Better Basket with Hershey’s there.
  • Hershey’s is donating $10 per each blog participating to the Better Basket Blog Hop to Children’s Miracle Network (up to total of $5,000 by blog posts written by April 4th, 2010).
  • Please note that only one blog post by each blog url will count towards the donation.
So I am sending my baskets to:

Christine at from an Igloo - http://fromanigloo.blogspot.com/

And Moogie, from Moogie & Pap, cause she was my very first follower!

Sunday, March 28, 2010

Hippity- hoppity!

I cannot believe Easter is coming so early this year! We have decided to take full advantage of the long weekend and embark on our first camping trip of the year.  I think we will be heading stateside, hopefully to meet up with my favorite Chicks :P So I have yet to meal plan those days as we are not allowed to bring many items across the line.  Yes, the imaginary one we call the border.  But I will keep you posted to the weekend meal plan.

In the meantime, share your Easter plans in my comments!  I would love to know what food traditions you and your family look forward to!  I know Lu cannot wait to make nests but more on that later.....


Monday - Chicken Strips & Sweet Potato fries
1 lb chicken fillets
1/2 cup buttermilk
salt & pepper
1/2 tsp paprika
1 cup corn flakes, crushed into fine crumbs
1 cup panko bread crumbs
salt & pepper

In a small bowl, mix buttermilk, salt, pepper and paprika. Add in fillets and marinate for at least 30 minutes.
Preheat oven to 375°F.
Mix corn flakes and panko (try crushing them together a bit in a mortar or in a plastic bag with your palm to make flakes smaller) together on a plate, season with salt & pepper (and any other herbs or spices you may want).
Place one or two pieces of chicken at a time on plate, thoroughly coating each piece in crumbs.
For best results, bake on a greased metal cooling rack set atop a baking sheet. This allows the hot air to crisp all sides of the strips, instead of just one side. If you cannot get this set up, simply spray a baking sheet with baking spray and place strips directly on sheet.
Bake for 8-10 minutes or until thoroughly cooked.

Honey Mustard Dip
1/3 cup low fat Mayo
1-2 Tbsp liquid honey (depending on taste)
2 heaping Tbsp Dijon mustard

Mix all ingredients in a bowl.
Serve alongside chicken strips.

Sweet Potato Fries

4 sweet potatoes
2 egg whites
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground paprika
½ tsp salt
½ tsp pepper
½ cup light mayo
1 tsp lime juice
¼ tsp curry paste


Peel potatoes; trim ends and sides to create rectangles. Cut lengthwise into 1/2-inch thick slices; cut each lengthwise into 1/2 -inch wide strips.

In large bowl, whisk egg whites until frothy. Whisk in oil, cumin, paprika, salt and pepper. Add potatoes, tossing to coat. Spread on 2 parchment paper–lined rimmed baking sheets.

Bake in top and bottom thirds of 425°F (220°C) oven for 30 to 35 minutes, rotating and switching pans halfway through, until tender and edges are browned and crisp.

Curry Mayonnaise:
Meanwhile, in small bowl, whisk together mayonnaise, lime juice and curry paste; serve with potatoes. Makes 4 to 6 servings.

Tuesday - Chicken Club Wrap w/garlic mayo

8 slices bacon

4 boneless skinless chicken breast
1/2 tsp each salt and pepper
1 plum tomato
4 large whole wheat tortillas
4 romaine lettuce leaves, chopped

In a skillet, fry bacon until crisp, set aside on paper towel to drain.  Drain fat from pan.  Holding knife horizontally, slice each chicken breast throught the thickest part and open like a book, pound to even thickness.  Sprinkle with salt and pepper.  Cook in same skillet over medium-high heat, turn once, until nicely browned and no longer pink inside, 6-8 minutes.  Transfer to cutting board and slice.  
Slice tomato in half length wise; slice crosswise.  Spread garlic mayo over tortillas.  Top with chicken, bacon, lettuce and tomatoes.  Roll up & slice in half

Garlic Mayo
1 large clove garlic
pinch salt
1/4 cup light mayo
1 tsp lemon juice
dash hot pepper sauce

Mince garlic with salt until smooth paste; stir into mayonnaise along with lemon juice and hot pepper.  Set aside.

Wednesday – Lasagna

1 box lasagna noodles
1lb ground beef or other ground meat
1 diced onion
4 cloves smashed garlic
½ cup red wine
1 can tomato sauce
1 container ricotta cheese
1 container low fat cottage cheese
1 small block crumbled feta
1 egg
1 bag/bunch spinach
approx 4 cups low fat shredded mozzarella


Prepare noodles as directed. In a skillet brown ground meat ,onion and garlic. Once meat is cooked add tomato sauce and wine. Allow to simmer 5-10 mins.
In a large bowl combine ricotta, cottage cheese, feta, spinach and egg.
Place one layer of noodles on bottom of a 9 X 13 casserole dish, layer meat mixture, noodles, cheese mixture, ending with noodles. Top with Mozzarella and bake in oven at 350 for 45 mins.

Thursday – Leftover lasagna

Friday, Saturday, Sunday - Away, away, away!

Sunday, March 21, 2010

Looking forward to Monday

As suspected the end of the week played out differently than planned.  I was a meal planning genius until Thursday hit.  It all fell apart from there.  Let me tell you why......I made Mojitos on St. Paddy's day, you know because they are green, and apparently St. Paddy was Cuban. Silly, silly me.  So Thursday became an eat out night, too sluggish to cook if you know what I mean.  Friday Mr P. showed up with steaks and garlic bread, and Saturday the boys errr I mean Men didn't want to eat so we fended for ourselves!  

Tomorrow I am excited for sushi out with Mr P and the fam, after Lu's dance class.  Happy eating my friends!



Monday – OUT

Tuesday – Italian Marinated Chicken &  roasted Parmesan asparagus

4 chicken breasts
1 pkg Good Seasons Italian dressing or if you don't have it available season with the following:
1 tbls. garlic salt
1 tbls. onion powder
1 tbls. sugar
2 tbls. oregano
1 tsp. pepper
1/4 tsp. thyme
1 tsp. basil
1 tbls. parsley
1/4 tsp. celery salt
2 tbls. salt
Mix with
1/2 c. olive oil
1/4 c. balsamic vinegar

Combine all ingredients in a ziploc bag. Marinate overnight. Bake at 425 degrees for 20-25 min.

Roasted Parmesan Asparagus
1 bunch pounds fresh asparagus
1 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving (I just squirted some lemon juice on them before roasting)

Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil.
Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender.
Sprinkle with the Parmesan and return to the oven for another minute.
Serve with lemon wedges.

Wednesday – Drunken Porkchops found here with green beans and rice

Thursday - Leftover Pasta Bake ( frozen from a few weeks ago)

Friday - Steaks on the BBQ and grilled veggies

Saturday - Tomato / Chicken / Mozzarella Salad

2 breasts Cold Grilled chicken
approx. 1 cup Fresh Mozzarella cubed, or 1 container Mozza balls
1 carton grape Tomatoes
1 package Fresh Basil
Garlic Salt – to taste
Pepper – to taste
Balsamic Vinegar enough to coat the salad

Cut tomatoes, chicken, mozzarella into small bite size pieces
Grill the chicken the night before…OR grill and cool in fridge
Grape work well…If using regular tomatoes, remove the seeds so its not to juicy.
Combine with fresh basil - you can leave the basil in leaves or chop, depending on your taste.
Add garlic salt & pepper to taste
Add enough balsamic vinegar to coat, and have some at the bottom

It is best if you make it a few hours ahead.
You have to taste it and add whatever it needs more of before you serve it. I served it with slices of baguette, but it could stand on its own or go with pita or anything else you have around. Add pasta if you want it to be heartier… but the pasta will suck up a lot of balsamic… so you will need to add more.

Sunday, March 14, 2010

Food is good.

And so is this weeks meal plan! I am really looking forward to trying the Buttermilk chicken recipe sent to me by a good friend (and brilliant hairdresser!)

We have company arriving Friday, so I am not sure how the end of this week will carry out, but hopefully we will round it up with some yummy pork tenderloin! Feel free to let me know how you cook it, I need some ideas!

Take care,

Monday - Buttermilk Chicken, rice and carrots

Buttermilk Chicken:

Chicken Drumstick, or Thighs, (kids love the drums)
Buttermilk, enough to  have chicken swimming
5 whole garlic cloves ..squashed
Cumin..1 tbsp
1/4 cup maple syrup
1 large zip lock bag

Put chicken in the ziploc bag.  In a separate bowl, mix all ingredients,
pour mixture into bag, mush and squish until all covered....leave in fridge to have chicken embrace all flavours.
Sometimes I will leave it overnite for more tender chicken

Pan fry chicken, until lightly cooked, then put into a hot oven, 350..until done
The ingredients themselves, can change in amounts depending on if you like more garlic, more cumin, ect..
Tuesday – Lettuce Wraps
16 butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Wed – Greek Pitas
2 chicken breasts
1 cucumber
2 tomatoes
1 red onion
olives (if desired)
1 cup crumbled feta
4 -6 pita pockets

Dice chicken and cook in a skillet over medium heat.  Season with "greek seasoning"  When done toss in a bowl with diced cucumbers, tomatoes, olives (if desired), red onion, and feta.  Stuff pita pockets!

Thu- Chicken w/ bruschetta and feta, couscous

Heat oven to 400, place chicken in a shallow baking dish, sprinkle with bruschetta and feta cheese.  Bake 25 mins or until juices run clear. 

Fri – Out!

Sat- Turkey Tacos
1 lb lean ground turkey
2 cloves garlic, minced
1tbsp chili powder
2 tsp dried oregano
1/2tsp each salt and pepper
4 green onions, chopped
¼ cup sweet chili sauce
1cup shredded lettuce
2small plum tomatoes, chopped
1cup shredded Cheddar cheese
1/2cup light sour cream
1small avocados, peeled, pitted and chopped

In large nonstick skillet, sauté turkey over medium-high heat, breaking up with fork, until no longer pink, about 4 minutes. Drain off fat.
Add garlic, chili powder, oregano, salt and pepper; sauté over medium heat to blend flavours and evaporate liquid, about 6 minutes. Stir in green onions and chili sauce. Scrape into serving bowl.
Meanwhile, heat taco shells in microwave oven at medium (50% power) for 30 seconds.
Serve meat mixture and bowls of lettuce, tomatoes, cheese, sour cream and avocado for everyone to spoon into taco shells.

Sun – Pork Tenderloin - not sure yet how I will prepare it, but I will keep you posted!

Thursday, March 11, 2010

Brother bought a coconut...

Last Friday when making a quick trip to the grocery store for some milk Lu spotted coconut.  A real life, honest to goodness coconut.  And she begged.  And she pleaded.  And I caved.  I caved because I had a) NEVER had a fresh coconut and b) it made a sloshy kinda noise when you shook it and all I could think of was mmmmm coconut milk.  Well we busted that sucker open on Sunday and I have to admit, I was a little disappointed that it is actually coconut water, not milk but anyways, after much shucking and shredding I was left with a murky jar of water, which I will use to cook my rice tonight (and no don't check to see what I was supposed to make cause I changed my mind this morning!) and 2 resealable baggies of shredded white coconut. 

So my foodie challenge this week was what to do with fresh coconut. Sure I could have made a curry or something else to that effect but I had already done the plan and the coconut was fresh and shredded so I had to use it asap.  Plus my house had that eggy smell from the egg salad sandwiches I made for lunch, so baking seemed like a good idea.

Chewy Coconut Bars


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
2 cups packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 1/2 cups semisweet chocolate chips
3/4 cup chopped cashews
2 cup shredded coconut


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In large bowl, cream the butter, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, cashews and coconut. Spread the mixture evenly in pan.
Bake 20 to 25 minutes. Let cool before cutting into bars.

The bloggers desire for popularity......

So I will admit it. I want to be popular.  In blog woman world I have a desire to succeed.  If you vote for me I can have be a "Top Mommy Blog"  cause I am a Mommy AND I have a blog right?!?!?!?!?  So go here and vote!!!!

or here.... it''s the same link..... ;)

Tuesday, March 9, 2010

So I raided an igloo...

Seriously, an igloo and I found these. Betcha didn't know they had ovens in igloos, did ya? Well they have lots more cool stuff too but Christine already has way too many followers so back to me....hahaha

Lu had a play date, I wanted to be a Rock Star Mom so we made, Cake Mix Cookies....mmmmmmmm. Happy kids in my house on a dreary Tuesday.


1 cake mix
2 eggs
1/2 cup oil

icing, sprinkles, candies,

Bake cake mix as directed, omitting 1 egg and water. Bake at 350 8-10 minutes.

Once they have cooled, ice bottom cookie and "sandwich" them together.




Sunday, March 7, 2010

Bust out the BBQ!!!!

It's hard top believe it's only March! We've been having some BEAUTIFUL weather, which is inspiring many a night on the barbecue. I am loving it!

So short and sweet this week, Enjoy my friends!


Monday - Hamburgers on the BBQ, veggies and dip

Tuesday – Make your Own Pizzas using Thin Crust Pizza Dough & simple sauce


1 cup warm water
1 Tbsp. sugar
1.5 tsp. yeast
2 tsp. olive oil
1 tsp. salt
1/4 cup apple cider vinegar
3-4 cups flour


Stir together water and sugar. Sprinkle yeast over top. Let proof for 10 min.
Stir in oil, salt, vinegar and 2 cups flour until well incorporated.
Add additional flour and knead until pliable and barely sticky.
Place in a greased bowl, cover and let rise for 1 hour or until doubled in bulk.
Once doubled. Punch down and divide into two portions.
Roll and stretch each piece of dough to cover a large baking sheet. Cover with pizza sauce and toppings of choice.
Bake at 500ºF for 10-12 min. until browned and bubbly.

* If you are only making one pizza now you can freeze the other dough for later use. Grease the inside of a ziploc bag with cooking spray, drop the dough ball in and seal. To use later: take the dough out in the morning or at lunch time and allow to thaw at room temperature (it needs approximately 5-6 hours). Remove from bag and proceed as usual.

Simple Pizza Sauce

2 Tbsp. olive oil
1/2 onion, chopped
3 cloves garlic, minced
1 small can tomato paste
1 can diced italian seasoned tomatoes
1 Tbsp. oregano

Cook onions in oil until soft. Add garlic and allow to cook until softened. Do not brown. Add the rest of the ingredients and simmer for 30 min.

(For a smooth sauce, puree once cooked.)

Wednesday – BBQ pork chops, mashed potatoes and carrots

Thursday - Cheater Souvlaki with Pita, Tzatziki and Grilled Vegetables
  (courtesy of Sandi Richard Fixing Dinner)


4 cloves cloves of garlic
Heavy freezer bag (large)
1 teaspoon oregano
1/4 cup olive oil
1/2 cup white wine
1 tablespoon lemon juice
4 large large chicken breasts (approx 1 1/2-2 lbs / 675-900 g)



1 small zucchini
1 red onion
1 stalk celery stalk
7 mushrooms (quartered)
1 green pepper
1 teaspoon olive oil
1 teaspoon Mrs. Dash Italian Seasoning
Prepared marinated chicken
1/4 cup crumbled feta
2 tablespoons sun dried tomatoes (from a jar) (optional)

4 ( 8”) pita pockets


Smash garlic cloves with the back of a wide knife. Peel and finely chop.
In a strong freezer bag, add the following ingredients; chopped garlic, oregano, olive oil, wine and lemon juice. Swish the ingredients around to combine.
Cut chicken into large chunks, adding to bag as you cut. Before closing the bag, massage the sauce into the chicken pieces while holding the bottom of the bag.
Lay the bag on the counter, holding the open side straight up. Fold toward you and seal. Place in fridge, flat, until you are ready to serve dinner.

When you’re ready to make dinner…

Heat oven to 450°F (230º C).
Cut veggies in large chunks (so kids can pick out what they don’t like) tossing into a large cake or lasagna pan as you cut.
Drizzle with oil and sprinkle with spice. You can use any veggie that grills nicely.
Pour the bag of chicken with marinade into another cake or lasagna pan.
Place both the chicken pan and veggie pan in the oven at the same time. Set timer for 20 minutes. When the timer rings, remove veggies. Drain part of the liquid from the chicken pan.
Put the chicken back into the oven on a low broil. Toss veggies into a bowl with feta and sun dried tomato. When chicken starts to get a few brown edges, remove from oven and stuff the pita pockets with whatever components you like (or eat it all separately).

Friday – BBQ steak, caesar salad and leftover grilled veggies

Saturday – Leftovers

Sunday – Wings....it's been a while......

Thursday, March 4, 2010

An old favorite for my sista.....

A long time ago I fell in love with this blueberry muffin recipe. I have a thing for blueberry muffins, BUT only homemade ones, the store bought ones don't cut it. I haven't made this particular recipe in a long time but Lu LOVES it and I happen to have a lemon in my fridge so I figured, what the heck! This recipe originally comes from The Best Of Bridge.

2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
grated zest of 1 lemon
1 egg
1 cup milk
1/2 cup butter, melted
1 cup fresh, frozen or canned blueberries

1/2 cup melted butter
1 Tbsp. lemon juice
1/2 cup white sugar

Mix flour, sugar, baking powder, salt and lemon zest in large bowl. Beat egg in medium sized bowl, add milk and butter. Add egg mixture to dry ingredients. Stir until just mixed (batter will be lumpy.) Stir in blueberries. Fill muffin pans 2/3 full and bake at 425 F. for 20 minutes.

Combine melted butter and lemon juice. Measure sugar into separate dish. Dip tops of slightly cooled muffins in melted butter, then sugar. Makes 16 large or 32 small muffins.